Krompiruša

Hello dear friends,
Its been a while since we posted and its mostly because of our busy summer. I have been in beautiful Brookshire, ME and its been a indescribable time. Its that time of year for me to get on the road and maybe pick up another trade of work. I don't know what awaits me but im excited. I just talked to Ben and he is still at Scratch Baking co. in Portland, ME. If you haven't checked it out then you must. Great bread, cookies, all sorts of cakes and sweet things.. oh and the bagels they are simply the bomb.
Ben's suggestion was to post as a means of knowing what we are up to and just to keep baking. So here is my post with more to come.


This is a traditional meal in my home land, Bosnia and Hercegovina. It is a no yeast dough prepared for phyllo sheets. This would be a similar way you would prepare dough for  home made baklava. The dough is similar to bread dough at about 60% hydration and once its well mixed and kneaded it sits covered with oil for about half hour or longer. Some people also put it in plastic bags overnight which works really well. In my experience the dough is easier to stretch and work with if it sits in the fridge covered with olive oil. 

The stuffing ranges from different cheeses, leeks and potatoes, potatoes-diced onions-pepper, beef with diced onions, spinach and cheese, really anything that is around you. haha
After the dough has rested then it is divided into one pound sections, rounded put on a cloth on the table and covered with flour. The pictures can do the rest of the descriptions for how its rolled and assembled.  Enjoy, Prijatno

Norwich Sunflower Mod.

Hello all,
Its been a while since we have posted but I would love to first and foremost congratulate Wesley John Hatch and Chris Mullen II on their Kickstarter project. If you folks would love to check out some backwoods local Vermont independent film, than here you go http://lowsoundsbytheshore.com/ or on facebook noooo. Not facebook!

Back to Bread stuff!!!

Last week I made a few loafs modified from the modified Norwich recipe on wild yeast. I dont have the measurements with me but I think Ill get pretty close.

All pictures are taken by John Matyas

Autolizzzeee:
1K of Flour (mine was all purpose KA)
600g water @86F
1Tbs Olive oil (as pure as you can get it)
-Mix for about fifteen minutes and pour some olive oil in the mix
-Let sit for about an hour or two

Sourdough starter:
300-350g  100% Hydration Sourdough starter
go with the higher number, what bad can happen??
I fed my sourdough starter twice on this day and it was fabulous and very active

-Mix the sourdough and flour/water/oil mixture for about twenty minutes and add about 18-20g of salt during the mix.
-Bulk ferment for two and a half hours with 35min folds.
-Shape and let proof in cloth for 2Hrs and pop them suckers into a 450F oven, spray the oven or put a dish with water in for about 15min and they will be done in 30min.

 Enjoy friends and please contact us if you have any questions. Ben if you happen to be reading, I miss you and I'm coming down to the coast with my bike tonight. Wanna ride, bake bread and get a few beers??

Sunriser Rye

Baked these two loafs a few weeks back but have been too busy with work to post. I picked up another job as a assistant baker for Bread and Butter farm. Im excited to be learning a much as possible about every bit of rye information I can get. The owner and head baker, Adam has completely shifted to rye and spelt which is amazing. I myself am on the slow shift of having a 100% rye sourdough starter. I would really love to grow my own rye around vermont and brew beer and bake bread with it. Maybe some whiskey as well haha.

These loafs were 60% Rye, 100% Hydration 1/2rye - 1/2wheat starter, 40% spelt, and about 20g of roasted sunflower seeds. Added 85F water to ingredients, giving me a final mixed dough of 83F. Mixed for thirty minutes and bulk rest for 5hrs. Baked at 475F for 25 min with steam in the beginning.  It was a tasty loaf and it didnt last for long. I had to go to work after baking them so I didnt get to take a picture of the beautiful crumb. 

BourbonBeerBread.

Used Smuttynose Zinneke Belgian Stout for 50% of the hydration in this 100% whole wheat sour loaf.  Wanted to use Allagash Courieux, but at $19 a bottle, the $6 Smutty took its place. Toasted walnuts and fresh apple chunks for a little extra.  Dense and sour!  Not such a great idea with the fresh fruit, made great toast though.

Melvin.

Throughout the recent weeks, I've encountered days where I have more sourdough than I know what to do with.  I'm trying not to be so wasteful.  I've been keeping a container of "throw away" in the fridge.  Sourdough waffles, pancakes, pizza dough, and even sour beer have been made!  Just cracked a sour beer actually and one of my roommates explained it as tasting like vomit, which in turn has ruined my potential for enjoying drinking it anymore.  For creation of more bread projects though I decided to spawn a whole wheat version of Penelope.  Alen had brought me some really great organic Vermont whole wheat flour when he visited and so using a spent raw honey jar, Melvin was brought to life.  His eating schedule is about every 12 hours when he's out of the fridge, whereas Penelope is 24 hours.  30% starter is kept for feedings of equal parts water and flour.  Heres my first 100% whole wheat loaf!

Penelope.

Penelope, a still young sourdough starter born from raisin water, honey, malt, organic maine whole wheat flour, and king arthur organic bread flour leavens this 

San Francisco style boule.  King Arthur traditional all purpose flour, kosher salt, and a pinch of raw sugar used in this 48 hour build, 6 hour bulk ferment with 3 folds. Baked on stone in a 450 oven at 45 minutes.  Great bake Chris and Alen!  Thanks for the inspiring companionship!

Vegetarian Breakfast Pizza

Vegetarian Breakfast Pizza

When you want something more savory for breakfast. Something you can run out the door with in one hand, if you need to. Something to excite the taste buds and the eyes. Breakfast Pizza is where it's at.

A simple pizza dough recipe was made from 350 grams of 100% humidity starter, then added whole wheat flour until it could be kneaded by hand comfortably. Salt, rest. While heating the pizza stone, I fried up some tempeh with salt, pepper, garlic, and a little bit of butter. Sliced vine ripened tomatoes take the place of sauce here. Par-bake dough for 5 minutes at 450. Add tomatoes, some chopped garlic, and crack three eggs onto pizza. Bake for 8 minutes. Add fried tempeh, Vermont cheddar cheese, salt, and pepper to taste. Bake for 5 more minutes, or until desired yolk consistency. Enjoy.